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Welcome.

The ‘Old Smithy’ in Washington Village, is a 400 year old Grade II Listed building. The building has had a colourful past, formerly; a blacksmith’s forge, stables and even a pottery, it is famed locally for its connection to the capture of the highwayman Robert Hazlit, who was arrested and subsequently hanged after being spotted by a local lad, having his horse shod here by the resident blacksmith.

Things are slightly different these days.

Now ‘The Forge’, the building has undergone a full restoration and has been transformed into an eclectic, vibrant eatery, serving the highest quality, locally sourced, wholesome, fresh, seasonal British  food this side of the river.
Accompanied by an extensive wine selection, locally distilled gins, real ales and great cocktails, The Forge is an excellent destination for those seeking fantastic quality food and drink, prepared by experienced talented chefs, in an historic yet cosy setting.
Our head chef, Lee Bennett, has spent the past 10+ years training and working with Newcastle’s finest chefs in some of the best restaurants across the City. Lee was awarded runner up in the recent North East Chef of the year Awards and The Forge has won Lux magazines Restaurant of the Year 2019 – Sunderland District.
We want to share Lee’s passion for food with you.

Lunch

Served from 12 – 5pm, Wednesday to Saturday.

A varied assortment of meat, fish, vegetarian small plates, sharing boards, nibbles, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

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Lunch 12/7/19

2 small plates & 1 side @ 10.

Small plates:

Cream of sweetcorn soup, warm bread 6.
Warm vegetable salad, goat’s curd, truffle dressing, garlic croutons 6.5
Slow cooked tomato on sourdough, parmesan cream, iberico ‘lardons’ 6.5
Glazed cabbage and broccoli, toasted peanuts, Korean dressing 5.
Breaded fillet of plaice, warm tartare sauce, spinach, samphire 6.5
Baked hen’s egg, smoked haddock, charlottes, leeks, mustard cream 6.5
Chickpea chips, spiced aubergine, red peppers, yoghurt, marinated olives 5.5
Slow cooked chicken leg fritters, celeriac remoulade, apple, hazelnut 7.
North Sea fish cake, sriracha mayo, pickled carrots, bitter leaves 6.5

•••

Big plates:

Beer battered market fish, thrice cooked chips, crushed peas, tartare 10.
Summer tomato, spinach and blue cheese ‘crumble’ 10.
Garden salad, English asparagus, goat’s cheese, pickles, garlic croutons 10.
Slow cooked lamb shoulder, belly nugget, creamed potato, glazed greens 10.
8oz. rib-eye/fillet, fat cut chips, peppercorn sauce 20/26.5

•••

Afters:

Sticky date sundae, salted caramel, malted ice cream 6.5
Dark chocolate mousse, honeycomb, raspberry sorbet 7.
Hand-made ice cream and sorbet, fruit and nut biscuit 5.5
British cheese, grapes, chutney, crackers 8.

•••

Sides 3.

Creamed potato / thin cut fries, parmesan, spiced salt / seasonal salad /
buttered Charlottes, parsley, garlic & lemon / broccoli, chilli & almonds

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

Sunday Lunch

Served from 12 – 6pm, Sunday.

A traditional roast, chicken, pork, beef, lamb and a vegetarian option, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

 

Example Sunday Lunch Menu

 

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Dinner

Served from 6pm, Wednesday to Saturday evening.

An ever changing varied selection of starters, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

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Dinner 12/7/19

Small plates:

Sweetcorn soup, basil pesto 7.
Pan fried squid, burst tomatoes, lemon, parsley and almond 8.
Warm vegetable salad, goat’s curd, truffle dressing, garlic croutons 7.5
Chorizo scotch egg, romesco, olive, red onion 8.
Seared king scallops, black pudding, Braeburn apple, hazelnuts 9.

•••

Big plates:

Roast monkfish, ‘scampi’, chorizo, heritage potato, herb butter 18.5
Slow cooked tomato and spinach ‘crumble’, Blue Monday, walnuts, garden salad 14.
Lamb three ways, spiced aubergine, chickpea chips, yoghurt, spring onion 18.5
Poached North Sea plaice, summer vegetables, pink firs, samphire, clam sauce 18.
8oz. rib-eye/fillet, peppercorn sauce – choose your side 20/26.5

•••

Afters:

Dark chocolate mousse, honeycomb, raspberry sorbet 7.5
Sticky date sundae, pecan caramel, caramelised banana, malt ice cream 7.5
English strawberries, yoghurt, sablé, strawberry sorbet, garden mint 7.5
Hand made ice cream and sorbet, fruit and nut biscuit 6.
British cheese, grapes, chutney, crackers 8.

•••

Sides 3.

Thin cut fries, truffle oil, parmesan / fat cut chips
Korean glazed greens, toasted peanuts / broccoli, chilli and almonds /
buttered Charlottes, parsley, garlic & lemon / creamed potato

 

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

 

What are you waiting for?

For parties of 8 or more, or if you have a special request, please call 0191 908 7621 to book.

All other bookings can be made following the link below:

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The Forge

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Emails are checked up until 5pm on weekdays, if your query is urgent please call the restaurant on 0191 908 7621.